Tortilla chips and guacamole on Monday, Nov. 24, at Lunada Eatery and Cantina in Lafayette.

With the holiday weekend approaching there is bound to be a last minute invitation that politely asks you to bring along your own side or addition to the meal. A party favorite and simple to make, guacamole could come to your rescue. The Denver Post has compiled some recipes for everyone’s favorite avocado-based dip:

People are really passionate about their guacamole, that’s what the social media world learned today after The New York Times ran an article suggesting that adding peas to guacamole could be the missing ingredient the dip has been waiting for.

Some on social media advocated passionately that the addition of peas is an unnecessary, unappealing addition to the traditional dish:

Okay, here's the thing. If you take peas and mash them up, that's mushy peas. It's not guacamole.

The brothers grew up in Colorado, and Kris followed his passion for cooking and graduated from the International Culinary Center in New York City, and then headed to Mexico, where he started his first restaurant, Kinta, in Cozumel.

After Jason joined him in Cozumel, they started a restaurant called Kondesa together.

Dos Santos will be their first restaurant in Denver. The menu will feature dishes like Aguachile, a tropical shrimp salad cured with lime and serrano peppers in a tomatillo-cilantro broth with cucumber and red onion.

The #LoveButt train left Los Angeles this week and has already stopped in Las Vegas and Moab, Utah. “We’re dropping the butt off in my mom’s driveway in New Jersey,” Braunohler wrote. “She is not aware of this yet.”

But when faced with continuing on a Southern route (which wound through Austin, Texas) or a Rocky Mountain one, the decision was easy for Braunohler.